Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 3) |
| DOI | 10.11648/j.ijnfs.20140303.23 |
| Page(s) | 210-215 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Preservative, Flavouring Agent, Food Additive, Neutrophils, Oxygen Free Radicals
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APA Style
E. Al-Shammari, R. Bano, S. Khan, I. Shankity. (2014). The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils. International Journal of Nutrition and Food Sciences, 3(3), 210-215. https://doi.org/10.11648/j.ijnfs.20140303.23
ACS Style
E. Al-Shammari; R. Bano; S. Khan; I. Shankity. The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils. Int. J. Nutr. Food Sci. 2014, 3(3), 210-215. doi: 10.11648/j.ijnfs.20140303.23
AMA Style
E. Al-Shammari, R. Bano, S. Khan, I. Shankity. The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils. Int J Nutr Food Sci. 2014;3(3):210-215. doi: 10.11648/j.ijnfs.20140303.23
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Download@article{10.11648/j.ijnfs.20140303.23,
author = {E. Al-Shammari and R. Bano and S. Khan and I. Shankity},
title = {The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {3},
pages = {210-215},
doi = {10.11648/j.ijnfs.20140303.23},
url = {https://doi.org/10.11648/j.ijnfs.20140303.23},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.23},
abstract = {Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.},
year = {2014}
}
TY - JOUR T1 - The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils AU - E. Al-Shammari AU - R. Bano AU - S. Khan AU - I. Shankity Y1 - 2014/05/30 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140303.23 DO - 10.11648/j.ijnfs.20140303.23 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 210 EP - 215 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140303.23 AB - Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications. VL - 3 IS - 3 ER -
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